Instructions:
Preheat the Oven:
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Coconut Mixture:
In a large bowl, combine the shredded coconut, granulated sugar, salt, and vanilla extract.
In a separate bowl, whisk the egg whites until soft peaks form (about 2-3 minutes with an electric mixer).
Mix Everything Together:
Gently fold the egg whites into the coconut mixture. Make sure everything is evenly combined, but be careful not to deflate the egg whites too much.
Form the Macaroons:
Use a spoon or small ice cream scoop to form the mixture into small mounds or balls and place them on the prepared baking sheet. Leave a little space between each macaroon.
Healthy Oatmeal Breakfast Cake: A Nutritious No-Flour, No-Sugar Start to Your Day
The Best Homemade Lasagna
I’ve made this so many times now, and it gets better each time
Vintage Rhubarb Cream Cake!
THE PIZZA BURGER PIE !
Breaking: Jon Voight and Angelina Jolie Join Forces for a Non-Woke Production Studio, “Time For A Change”
Floor, joints white in 10 minutes: the secret of tilers revealed
If you don’t know this hack, you’re missing out!
This recipe is heavenly and divine! I wasn’t sure about it at first as it’s not typical, but it came out fantastic!.